Fermented tofu, called "doufu ru" (豆腐乳) in Chinese, is a type of soya products. This looks innocent enough, like cubes of tofu immersed in a broth, but it has a very pungent aroma and strong, cheesy flavor. It comes in two colors. The white version is often served with rice or used to flavor soups and vegetable dishes, while the red often accompanies meats. Look for it in jars or crocks in Asian markets. Store it in the refrigerator after you've opened it, keeping the cubes immersed in liquid or oil to prevent them from drying out and discoloring. foodsubs

Marinade

250 g Chicken breast

15 g Cornstarch

45 g All-purpose flour

Some frying oil

1 tbsp Egg, beaten

1 pc Fermented tofu (sesame oil flavoured)

1 tsp Light soya sauce

1/3 tsp Sugar

1/2 tbsp Jiafan rice wine

1/4 tsp White pepper powder

Blend starch and flour together in a bowl to yield a mixture for coating. Stir all the marinade ingredients in a bowl. Rinse and pat the chicken dry. Cut into inch-sized pieces and pour in prepared marinade. Stir and let marinate for 1 hour until chicken dices fully absorb the sauce.

Heat up a skillet with oil until hot. Coat the chicken with flour mixture and fry them until golden brown and crispy. Drain and serve with a dish of fermented tofu juice.

Angie, I wish you can cook this for me now :P It would be so comforting in this freezing cold weather....just watching TV and a plate of this awesome fried chicken in my hands with bottomless hot Chinese....mmmm. Beautiful pictures! Thanks for sharing.

I love this flavourful dish. I made them very often but sliced the meat thinner and it tastes really crunchy. And my kids love to dip them into mayo! I love the same thing as well! hehe... Like mother like son huh!

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